{"id":9634,"date":"2018-07-02T10:23:44","date_gmt":"2018-07-02T14:23:44","guid":{"rendered":"https:\/\/extension.umaine.edu\/agriculture\/?p=9634"},"modified":"2021-03-09T10:32:26","modified_gmt":"2021-03-09T15:32:26","slug":"farm-scoop-july-2018","status":"publish","type":"post","link":"https:\/\/extension.umaine.edu\/agriculture\/2018\/07\/02\/farm-scoop-july-2018\/","title":{"rendered":"Farm Scoop – July 2018"},"content":{"rendered":"

Sustainability Flash Poll<\/strong><\/h3>\n

Greetings farmers!<\/p>\n

As we are approaching the mid-summer frenetic pace of abundant weeds, busy markets, and keeping employee (and self) morale invigorated,\u00a0New Entry<\/a>,\u00a0University of Maine Cooperative Extension<\/a>, and\u00a0Cornell Small Farms Program<\/a>\u00a0are working to collect input on\u00a0your experience managing stress on the farm and maintaining \u201csocial sustainability\u201d<\/strong>, in hopes of beginning conversations that will allow us to imagine and enact strategies to support Social Sustainability on Farms in the Northeast region.<\/p>\n

\u201cSocial sustainability<\/a>\u201d can\u00a0occur when formal and informal processes; systems; structures; and relationships actively support the capacity of current and future generations to create healthy and livable\u00a0<\/em>[farms]\u00a0and communities.<\/em>\u00a0Most farms tend to focus on the other two legs of the three-legged sustainability \u201cstool\u201d \u2013 economic and environmental, but the \u201csocial\u201d piece can make or break a farm\u2019s long-term success.\u00a0 Farms face a variety of stressors and social sustainability addresses issues both internally (including health and well-being, family relationships, work-life balance, human resource management, etc.) and externally (interaction with the community). We are interested in exploring how farm families identify, plan, and manage social sustainability on their farms and with their farm workers.<\/p>\n

Please support us in this effort and complete this 5 minute<\/strong>\u00a0Social Sustainability Flash Poll<\/strong><\/a>\u00a0today!\u00a0<\/strong>Please complete the poll before\u00a0Monday, August 6th<\/strong>\u00a0\u2013 thank you.<\/p>\n

 <\/p>\n

Wishing you abundant harvests!<\/p>\n

Jennifer Hashley, New Entry Sustainable Farming Project,\u00a0jennifer.hashley@tufts.edu<\/a><\/p>\n

<\/em>Leslie Forstadt, University of Maine Cooperative Extension, leslie.forstadt@maine.edu<\/a><\/p>\n

<\/em>Anu Rangarajan, Cornell Small Farms Program,\u00a0ar47@cornell.edu<\/a><\/em><\/p>\n

\n
Ag Leadership Survey<\/strong><\/h6>\n

Dear Producer,<\/p>\n

A team from UMaine Extension is considering revising and presenting the Ag Leadership Training that was conducted throughout the 1990’s for farmers and for others involved in the agricultural industry.\u00a0\u00a0The team includes Donna Coffin, Leslie Forstadt, Gary Anderson, Tori Jackson, Dave Marcinkowski, Colt Knight, Lily Calderwood, Dick Brzozowski and Kathy Hopkins.<\/p>\n

In a recent survey conducted at the Maine Ag Trades Show, only 58% of respondents felt that the leaders of their respective local and statewide associations had adequate leadership skills.<\/p>\n

We would like to identify the leadership needs your local or statewide association need to help make them more effective. This will help us create future training opportunities to increase the effectiveness and leadership capacity of ag associations and its members.<\/p>\n

As an example of ag leadership, consider this example: \u00a0There is a bill in the legislature affecting your commodity.\u00a0 Producers would like to get factual information to legislators about this industry and the impact this bill will have.\u00a0 How do you organize commodity producers to put together an informational packet that provides that factual information, how do you work with individual legislators to answer their questions about the impact of the bill and how do you organize your producer group to provide written and verbal testimony on the bill when it comes up for a public hearing?\u00a0 This is just one broad example of how leadership training can be helpful in getting a message across to policy makers.<\/p>\n

Please take a few moments to share your thoughts and respond to the survey here.<\/a><\/p>\n

Tori
\nTori Lee Jackson, Extension Educator<\/em>
\nAssociate Professor of Agriculture and Natural Resources<\/em>
\nUniversity of Maine Cooperative Extension<\/em>
\nAndroscoggin and Sagadahoc Counties Office<\/em><\/p>\n

<\/h3>\n

The Maine Sustainable Agriculture Society (MESAS) Survey<\/strong><\/h3>\n

MESAS is\u00a0trying to increase farmer input on a survey aimed at generating discussion and sorting priorities of Maine farmers who extend the season and grow through the winter.\u00a0 You can find the survey\u00a0here.<\/a><\/p>\n

For more information on MESA and to view their recent newsletter with more info about the survey, visit their site.<\/a><\/p>\n

USDA announces one week left to complete the 2017 Census of Agriculture<\/b><\/h3>\n

WASHINGTON \u2013 July 24, 2018 \u2013 The U.S. Department of Agriculture\u2019s (USDA) National Agricultural Statistics Service (NASS) ends all data collection for the 2017 Census of Agriculture on July 31. Anyone who received the Census questionnaire is required by law to respond by that date, and they can complete the form online at www.agcensus.usda.gov or by calling toll-free (888) 424-7828.<\/span><\/p>\n

\u201cThe Census of Agriculture, conducted once every five years, provides the only source of\u00a0<\/span>comprehensive agricultural data for every state and county in the nation,\u201d said NASS Administrator Hubert Hamer. \u201cYour information helps ensure that future decisions about U.S. agriculture represent you, your industry, and your community.\u201d<\/span><\/p>\n

\u201cEvery response matters, even the ones that tell us you are not, or are no longer, a farm,\u201d continued Hamer. \u201cIf you received a 2017 Census of Agriculture, we need to hear from you by July 31.\u201d<\/span><\/p>\n

The same law that requires response \u2013 Federal law, Title 7 USC 2204(g) Public Law 105-113 \u2013\u00a0<\/span>also requires NASS to keep all information confidential, to use the data only for statistical purposes, and to only publish data in aggregate form to prevent disclosing the identity of any individual producer or farm operation.<\/span><\/p>\n

Data from the 2017 Census of Agriculture is planned to be released in February 2019.<\/span><\/p>\n

###<\/span><\/p>\n

USDA Secretary Sonny Perdue video PSA \u2013 Be counted: Return your 2017 Census of Agriculture Online Today, https:\/\/www.youtube.com\/watch?v=s4-mnS8z2i4&feature=youtu.be<\/span><\/p>\n

Learn How to Respond Online with this YouTube video.<\/a><\/span><\/p>\n

USDA is an equal opportunity provider, employer, and lender. USDA NASS is the federal statistical agency responsible for producing official data about U.S. agriculture and is committed to providing timely, accurate, and useful statistics in service to U.S. agriculture. We invite you to provide feedback on our products and services. Sign up at https:\/\/usda.mannlib.cornell.edu\/MannUsda\/register.do.<\/span><\/i><\/p>\n

\n

FSMA Preventive Controls for Human Food Rule Exemptions<\/strong><\/h1>\n

Developed by Robson Machado, Assistant Extension Professor and Food Science Specialist, University of Maine Cooperative Extension.<\/em><\/p>\n

Reviewed by Luke LaBorde, Professor of Food Science, Penn State, Amanda Kinchla, Extension Assistant Professor, Department of Food Science, University of Massachusetts\u00a0<\/em>Amhers, and Jason Bolton, Associate Extension Professor and Food Safety Specialist, University of Maine Cooperative Extension.<\/em><\/p>\n

For information about UMaine Extension programs and resources, visit\u00a0extension.umaine.edu<\/a>.<\/strong>
\nFind more of our publications and books at\u00a0extensionpubs.umext.maine.edu<\/a>.<\/strong><\/p>\n

\"foodThe Food and Drug Administration (FDA) has created new regulations that will dramatically affect the food industry. The purpose of the Food Safety Modernization Act (FSMA) is to minimize the risk of foodborne diseases in our food system.<\/p>\n

The FSMA is one of the largest changes to food safety regulations and will impact how we think about food safety. The FSMA brings forth a more proactive approach, rather than reacting to outbreaks, such as providing food safety risks assessments and identifying steps to control or minimize such risks before a foodborne risk incidence can occur. All food processors required to register with the FDA will be required to comply with the updated Current Good Manufacturing Practices (CGMPs). Some processors may be exempt from the extra requirements that came with the Food Safety Modernization Act (FSMA) depending on their size.<\/p>\n

While there are seven rules within FSMA, two of the rules, Produce Safety Rule (PSR) and Preventive Controls for Human Food (PC), have a significant impact on producers and processors within Maine, New England, and the USA. The seven rules are:<\/p>\n

    \n
  1. Preventive Controls for Human Food (PC):<\/strong>\u00a0updated CGMPs for the entire industry and the implementation of a HACCP-like system to sectors not covered under specific HACCP rules.<\/li>\n
  2. Produce Safety (PSR):<\/strong>\u00a0establishment of practices related to food safety, sanitation, personal hygiene, water safety, soil amendments use, wild and domestic animal handling for produce farms.<\/li>\n
  3. Preventive Controls for Animal Food:<\/strong>\u00a0similar to the rule for human food that we will discuss in this fact sheet but related to animal food.<\/li>\n
  4. Foreign Supplier Verification Programs:<\/strong>\u00a0new rules for anyone who imports food into the United States to ensure the same food safety standards required of domestic processors.<\/li>\n
  5. Accredited Third-Party Certification:<\/strong>\u00a0establishment of a program to accredit third-party auditors to conduct food safety audits and issue certifications for foreign facilities and their food.<\/li>\n
  6. Sanitary Transportation:<\/strong>\u00a0establishment of sanitary practices to reduce the risk of food becoming contaminated during transportation.<\/li>\n
  7. Intentional Adulteration (Food Defense):<\/strong>\u00a0more specific for large companies whose food reach many people, this rule aims to protect the food supply against intentional contamination.<\/li>\n<\/ol>\n

    The Preventive Controls for Human Food Rule (PC Rule)<\/strong><\/h2>\n

    Anyone who manufactures, processes, packs, and\/or holds any food for human consumption will be expected to comply with at least some parts of these new regulations. Foods and products already covered by other specific regulations (e.g., juice, seafood, low acid canned foods, dietary supplements, and alcohol) must register with the FDA and comply with CGMPs, but are exempt from most of the PC requirements, as long as they comply with their industry-specific regulations.<\/p>\n

    Companies that fall under the PC rule will have to follow the updated CGMPs (these practices were updated within the PC rule from an older version with the same name). They will also have to write a food safety plan that includes a hazard analysis (including hazard identification and hazard evaluation); establishment of preventive controls for the identified hazards; and oversight and management of the preventive controls through monitoring, corrective actions, validations, and verifications.<\/p>\n

    Food processors that must fully comply with the PC rule will require someone who went through the Preventive Controls Rule training to become a PCQI (Preventive Controls Qualified Individual) to help them put a\u00a0food safety plan<\/em>\u00a0together. For some companies, the required\u00a0food safety plan\u00a0<\/em>will be a novelty. Facilities that are familiar with Hazard Analysis and Critical Control Point (HACCP) plans will recognize various aspects of HACCP when developing their food safety plan. One of the most important similarities is conducting a comprehensive hazard analysis of the entire food production process. In this analysis, the food processing steps most likely to pose a food safety hazard for consumers must be identified and addressed. After that, preventive controls \u2014 hence the name \u2014 are established to minimize such hazards. These preventive controls are closely monitored and recorded by workers who are trained to perform the activity and know what to do if something does not work as expected and corrective actions must be taken. Some examples are monitoring and recording heating temperatures for cooked products and checking labels to assure that all potential allergens are listed. Traceability is also an important factor of the new regulation, especially regarding ingredient suppliers. With the integrated food production industry that exists today in the U.S., food may contain ingredients from dozens of suppliers. With the new regulation, companies will have to make sure suppliers are providing safe ingredients by asking for lab test results, performing audits, etc.<\/p>\n

    Exemptions to the PC Rule<\/strong><\/h2>\n

    There are some exemptions to the rule depending on the type of activity, type of facility, or company size.<\/p>\n

    Low-risk on-farm activities<\/strong><\/h3>\n

    Companies that only perform certain low-risk, on-farm processing and manufacturing activities (e.g., cutting lemons and limes, slicing bread, baking bread, etc.) may be eligible for an exemption to some parts of the rule depending on their size. FDA is very specific about what is considered a low-risk activity and compiled a\u00a0list of exempt low-risk activities<\/a>.<\/p>\n

    Storage facilities<\/strong><\/h3>\n

    If you only hold (store) packaged food that is not exposed to the environment, you are exempt from most requirements of the rule. However, if the packaged food you hold requires refrigeration, you must be able to prove that you properly controlled the temperature of such foods.<\/p>\n

    Exemptions based on company size<\/strong><\/h3>\n

    Even if you are not exempt as outlined above, you may still be eligible for an exemption to some parts of the rule and only have to comply with the Current Good Manufacturing Practices (CGMPs). A facility with that partial exemption is called a \u201cqualified facility.\u201d<\/p>\n

    The FDA defines a \u201cqualified facility\u201d in the rule as follows:<\/p>\n

    A \u201cqualified facility\u201d is:<\/p>\n

    1) A \u201cvery small business,\u201d with average annual food sales (plus the market value of food manufactured, processed, packed, or held) of $1,000,000, adjusted for inflation based on 2011 dollars, during the last 3-years;<\/p>\n

    OR<\/p>\n

    2) A facility to which both of the following conditions apply during the last 3 years:<\/p>\n

    (i) the average annual value of the food manufactured, processed, packed or held that is sold directly to\u00a0qualified end-users<\/em>exceeded the average annual value of the food sold to all other purchasers;<\/p>\n

    AND<\/p>\n

    (ii) the average annual value of all food sold during the previous 3-year was less than $500,000, adjusted for inflation.<\/p>\n

    A\u00a0Qualified end-user\u00a0<\/em>is:<\/p>\n

    1) the actual consumer of the food<\/p>\n

    OR<\/p>\n

    2) a restaurant or retail food establishment that is purchasing the food for future sales directly to consumers as long as that restaurant or retail food establishment is located:<\/p>\n

    a. In the same state or the Indian reservation as the qualified facility that sold the food;<\/p>\n

    OR<\/p>\n

    b. Not more than 275 miles from the facility.<\/p>\n

    If you think that your business can claim the status of a qualified facility, you will still have to register your facility with the FDA and submit documentation to the FDA that includes the sales records from the previous three years. Keep in mind that even if you are a qualified exempt facility, you still must conduct a hazard analysis and have preventive controls in place to address any hazards you may have found at your facility. You will also have to comply with any State and local food safety laws that are specific to your location and product. You can find additional information about what to do, if you are a qualified facility, in this\u00a0FDA qualified facility guidance<\/a>.<\/p>\n

    \"Illustration<\/a>To help you understand the criteria for the qualified exemption, we created an illustration to help you understand what \u201cqualified end-user\u201d means. If your customers are buying for their own consumption, or are a restaurant or a retail food establishment, and they are in your state or within 275 miles \u201cas the crow flies\u201d from your facility, they are \u201cqualified end-users.\u201d<\/p>\n

    In the example illustrated, a company in Kittery, Maine, can sell to a customer from Presque Isle, Maine, because it is in-state (even if it is further away than 275 miles). The Kittery business can also sell to anyone in Vermont, New Hampshire, Massasuchetts, Connecticut, Rode Island, and parts of Pennsylvania, New Jersey, and New York, including New York City, which is inside the 275 miles limit. In the illustration, the business in Kittery can sell to anyone in the green zone.<\/p>\n

    To determine the radius for your business, use\u00a0the radius map tool<\/a>. You use this tool by entering the address of your facility as the \u201cInput Point\u201d using option two and click on \u201cDraw Radius.\u201d Add the radius area to the area of your state that is outside such radius, and you should have a map of your qualified end-users (assuming they are someone who is buying for their consumption, a restaurant, or a retail food establishment).<\/p>\n

    Now that you know the area for your qualified end-users, use the sales calculations to check if you are a qualified facility using our calculator tool. This tool was created to be as simple as possible. To use it, you will need to have the following information (the tool will calculate for inflation automatically):<\/p>\n

    A \u2013 Average annual sales to qualified end-users over the last three years.<\/p>\n

    B \u2013 Average annual sales to NON-qualified end-users over the last three years.<\/p>\n

    C \u2013 Average value of food manufactured, processed, packed, or held without a sale over the last three years.<\/p>\n

    After entering this data on the Microsoft Excel\u00ae spreadsheet tool, you will be answered about your eligibility to the qualified facility exemption. Download the\u00a0calculator tool (Excel)<\/a>.<\/p>\n

    These new regulations may be intimidating for food entrepreneurs. However, this new approach to food safety is an important set of tools to identify and control risks to reduce foodborne illnesses. As the food economy becomes increasingly more globalized, these improvements are timely and should help provide safer food products in the U.S. and worldwide.<\/p>\n

    For more information on workshops and resources visit the\u00a0Food Safety Training Opportunities website<\/a>.<\/p>\n

    For more information on the Preventive Controls Rule or for upcoming courses, contact Robson Machado at 207.581.3144 or\u00a0robson.machado@maine.edu<\/a>.<\/p>\n

    References<\/strong><\/h2>\n